Mango is frequently appearing in the dishes for sometime now, at my place. I have had Panha, Mango sherbet, Mango chutney, Aamras, Kulfi and what not! In addition to my mangakkari, my MIL brought me two big bottle full of mango pickle. That will hardly survive for three months at my place, given that I have pickle with everything!

My cousin suggested I try this Mango rice, since its a little bit different from the usual mango dishes. I made this immediately since any idea to shorten the cooking process in summer is welcome. So here is the recipe.

Ingredients:

Cooked rice : 2 cups

To Grind:

Mango : 1/2 of a medium sized one, peeled

Coconut : 1/4 cup

Ginger : 1″

Curry leaves : 1 sprig

Coriander leaves : a handful

Hing : two pinches

Jeera : 1/2 tsp

Green Chilies : 4-5, per taste

Tempering

Oil : 1 tsp

Mustard seeds : 1 tsp

Urad dal : 1/2 tsp

Peanuts : a handful

Chana dal : 1/2 tsp

Curry leaves : 1 sprig

Red chilies : 1-2

Method:

Peel the mango, halve it and grind it into a coarse state with the other ingredients. It should NOT be a paste and should resemble the mixture in the below picture. Running in the mixie for 2-3 short pulses is enough.

Heat oil in a kadai. Add the mustard seeds and red chilies. Once the mustard seeds crack, add the rest of the ingredients. When everything is brown, add the ground mango mix and cook for a minute. Take off the heat and add the cooked rice and serve hot with papaddam.